Are you ready to try this cauliflower recipe? We hope so! This delicious dish will easily become a lovely main entree during the week or a delicious appetizer to share with others.
You decide and for the WOW impact cut it at the table in front of others! Follow our step-by-step recipe.
Keto Roasted Cauliflower
Behold! This whole roasted cauliflower is truly a showstopper. Whether you follow a vegan or keto lifestyle, this recipe is sure to become a staple in your meal planning.
Works wonders as a main entree or a side dish to any protein of your choosing. It is so full of flavor, cooked to perfection, and most importantly so delicious to devour. Did we mention how easy it is to make this roasted cauliflower?
Trust me, it is. With only a few ingredients baked together in one pan and 15 minutes of prep time and then hands-off.
Let the oven do the rest. Truly a win-win situation here.
We did the testing and switched out ingredients to bring you the yummiest and healthiest roasted cauliflower recipe.
And with it comes a few tips and easy methods to bring this beauty to our dinner tables. There is no room for error here and you will see why once you make it at home.
Ingredients: 4 servings
2 cups cherry or grape tomatoes
5 garlic cloves (peeled and thinly sliced)
4 tbsp extra-virgin olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 tsp crushed red pepper flakes
1 head of cauliflower – medium size
1/4 tsp smoked paprika
small bunch of chopped fresh flat-leaf parsley
Instructions: prep time – 15 mins / Cook time – 1 hour
Start by preheating your oven to 400 F.
Tip: It’s best to use the middle rack when baking the cauliflower to ensure even cooking.
In a large baking dish, add your cherry tomatoes and fresh garlic.
Then drizzle 3 tbsp of virgin olive oil and half of the kosher salt, ground black pepper, and red pepper flakes.
Toss all the ingredients together to ensure they are evenly coated.
Let’s work on the cauliflower!
Trim the large green leaves from around the cauliflower and discard them.
Then cut the stem so that the cauliflowers sit flat when baking on the tray.
Push the tomatoes and garlic mixture to the sides and place the cauliflower in the middle of the baking dish for baking.
Drizzle the remaining virgin olive oil over the whole cauliflower and rub it using your hands or cooking brush.
Finally, sprinkle the smoked paprika and remaining kosher salt and transfer them to the preheated oven. The roasted cauliflower will bake for about an hour or until it is tender.
Tip: To check tenderness, use a knife or fork and it should easily go through. Then it is done!
Remove your roasted cauliflower from the oven and sprinkle the parsley over the cauliflower.
To serve, slice the cauliflower into 4 servings or wedges and serve with the tomatoes and garlic on the side. Voila… Enjoy!
For any leftovers, you can cut them into small wedges and store them in an airtight container and have them in the next 3 days.
If meal planning is in advance, you can bake this roasted cauliflower and freeze them right after baking.
As long as you let it cool, it is good to go in the freezer and can be consumed within 1 month. When ready to reheat, do so in the oven or microwave.
You will get the same WOW! Factor as it was freshly made… Just don’t forget to sprinkle a bit more fresh parsley and Voila!
Protein: 3 g
Fiber: 3 g
Carbs: 5 g